News 4 Cooks

Jul 27, 2012 3:30 PM

News 4 Cooks: Mesquite-Smoked Baby Back Ribs

TUCSON - Today on News 4 Cooks, Joe Tiano from Cayton's Restaurant at the Ritz-Carlton Dove Mountain stopped by to make Mesquite-Smoked Baby Back Ribs, as well as the spice rub and barbeque sauce to accompany them. Here are the recipes:

Mesquite Smoked Baby Back Ribs

1 rack of pork baby back ribs
2 table spoons of spice rub
8 ounces of chipotle barbeque sauce

Place spice rub on rack of ribs and let stand for 24 hours.
Place ribs in smoker for 6 hours.
After elapsed time remove ribs from smoker and wrap first in plastic wrap then aluminum foil.
Place wrapped ribs in a 325 degree oven for 1 hour and 15 minuets. After elapsed time flip foil packs over and cook for an additional 1 hour and 15 minuets.
After removing ribs from oven cool them down, and then remove foil and plastic.
Place a portion of ribs in a vacuum bag with 2 ounces of chipotle barbeque sauce and seal.

To Serve:
Place vacuum bag of ribs in steamer for 20 minuets.
Slowly heat up chipotle barbeque sauce in a sauce pot.
Open bag and glaze ribs with hot barbeque sauce and place in 400 degree oven for 5 minuets.
Serve with margarita slaw and hand cut French fries.

Chipotle Barbeque Sauce
Makes 2.5 Cups

1.5 Cups Ketchup
¼ Cup White Wine Vinegar
¼ Cup Molasses
¼ Cup Brown Sugar
2 Tbsp Chipotle Puree (strained through a chinois)
1 Tsp Liquid Hickory Seasoning
Fresh Ground Black Pepper
Fine Sea Salt

Place all ingredients in mixing bowl and incorporate.
Add salt and pepper to taste.
For additional heat add more chipotle puree.
Cayton's Restaurant at
The Ritz Carlton Golf Club Dove Mountain

Cayton's' Spice Rub

8 dry Gaujillo Chili Peppers
8 dry Pasilla Chili Peppers
8 dry Negro Chili Peppers
8 dry New Mexico Chili Peppers
2 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
½ cup of brown sugar
1 teaspoon dry thyme
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Pre heat oven to 375 degrees.
Toast the all chili peppers in a 375 degree oven (dry heat) for 12 minutes.
Let the chilies cool.
Remove stems leaving the seeds and pith.
Place the toasted dry chilies in a spice grinder and grind to a medium to fine consistency.
Place all ingredients in mixing bowl and thoroughly combine.
Place in sealed airtight container.


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